If you grow zucchini in your summer garden, you know where I'm coming from here. At least one gets the best of you...you find this HUGE squash hidden under the leaves. What to do with it? Stuff it!
This isn't really a recipe but might give you some ideas...I had a zucchini that was fat and about 14 inches long. I sliced it lengthwise and scooped out the seeds and some of the flesh, brushed the cut sides with olive oil and sprinkled with salt and pepper Then into the oven to bake and soften that baby up for about 20 minutes. (about 350F)
Then I browned ground beef, onions, green pepper and garlic and added a couple of small diced tomatoes and about a cup of tomato sauce. Season with whatever herbs you like...I added dried basil, oregano, salt, black pepper and some crushed red pepper flakes. I let the mixture cool a bit and then stirred in some olives and shredded mozzarella.
Pile the zucchini boats with the ground beef mixture and bake, covered, for about 30 minutes. Uncover and place some provolone slices on top and return to the oven, uncovered, to let the cheese melt. Dinner's ready!
Pictured is just before going in to the oven.
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